Chicken and Corn Chowder

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This pressure canned chicken and corn chowder is a flavorful soup base packed with tender chicken, sweet corn, and hearty potatoes. Enjoy it straight from the jar, or add cream and your favorite toppings for a rich, cozy chowder. It’s a flexible, ready-to-eat pantry meal that’s easy to customize.

Prep Time10

Cook Time5

Canning time1 30

Total Time1 45

Course: Soup

Cuisine: American

Keyword: chicken chowder, chowder base, corn chowder

Servings: servings, 4 quarts or 8 pints

Equipment

Pressure Canner

Ingredients

7 cups chicken broth
1 ½ lb cooked chicken shredded and boned
2 cups onion chopped
3 cups corn removed from the cob, fresh or frozen, about 4 to 5 ears if fresh
3 cups potatoes peeled and diced
2 to 4 jalapeno peppers stemmed, seeded and chopped
1 Tbsp canning salt
1 tsp black pepper
2 tsp garlic powder
4 bay leaves one for each quart jar

Instructions

Prepare your pressure canner and heat the water to about 180°F for hot pack.
In a large stockpot or Dutch oven, combine the chicken, corn, onion, potatoes, jalapeños, broth, salt, pepper, and garlic powder. Stir well.
Bring the soup to a boil, then reduce to a simmer and cook for 5 minutes.
Ladle the hot soup into clean, hot jars, leaving 1 inch of headspace. Add one bay leaf to each quart jar.
Remove air bubbles, adjust headspace as needed, and wipe jar rims clean. Apply two-piece lids and rings to fingertip tightness.
Process in a pressure canner at 10 lbs pressure for weighted gauge canners or 11 lbs for dial gauge canners, adjusting for altitude.
Process pints for 75 minutes and quarts for 90 minutes.
Let the canner cool naturally. Remove jars and allow to sit undisturbed for 12–24 hours. Check seals before labeling and storing.

Notes

Canning Safety Note

This soup base contains low-acid ingredients and must be pressure canned. Never use a water bath for this recipe. Always follow tested guidelines for time, pressure, and altitude adjustments.

Do not add butter, cream or thickeners to this recipe before canning. Those may be added at serving, but they're not safe for canning.

Altitude Adjustments

Adjust your pressure based on elevation:

Dial Gauge Canners

0–2,000 ft: 11 lbs
2,001–4,000 ft: 12 lbs
4,001–6,000 ft: 13 lbs
6,001–8,000 ft: 14 lbs

Weighted Gauge Canners

0–1,000 ft: 10 lbs
Above 1,000 ft: 15 lbs

Serving Suggestions

Heat and serve as-is, or stir in cream and a thickener for a traditional chowder. Top with chili powder, jalapeños, and cilantro for a southwest twist, or go classic with bacon bits, cracked pepper, and chives.

Nutrition